Stuffed Pork Tenderloin with Chimichurri – Introduce your grill to this crowd-pleasing Argentinian recipe for a
backyard gathering that’s sure to impress. Pork tenderloin is stuffed with sautéed garlic, spinach, bell peppers,
cheese and breadcrumbs, grilled and then served with a hot and tangy chimichurri sauce.
1 pork tenderloin, about 1 1/2 pounds, trimmed
2 teaspoons extra-virgin olive oil, divided
2 tablespoons shallot, minced
1 garlic clove, minced
10 ounces baby spinach, rinsed but not dried
1 small red bell pepper, roasted, seeded and diced (3/4 cup)
1/4 cup Parmesan cheese, grated
3 tablespoons Italian-seasoned breadcrumbs, dry
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
Chimichurri
1 cup packed coarsely chopped fresh flat-leaf parsley, including tender stems
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons onion, finely chopped
1 teaspoon dried oregano
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes
To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down
sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri).
To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the
bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches
wide.
Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until
shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook,
stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to
handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in
bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on
pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or
four places. Brush with remaining teaspoon oil and season with remaining salt and pepper.
Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill
tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes.
Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145
degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes
more. Remove from heat and let rest for 3 minutes.
Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover
chimichurri can be covered and refrigerated for up to 2 days.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Suggestions: Serve with roasted potato wedges and grilled asparagus.
Nutritional Information per Serving
Calories: 290
Fat: 9g
Cholesterol: 115mg
Sodium: 640mg
Protein: 41g
Fiber: 3g
Saturated Fat: 2.5g
Carbohydrates: 10g